Mango & Almond Olive Oil Cake

Sharon Webber, 22 January, 2016

I was grabbing a few bits & pieces at the supermarket on my way home the other day and noticed Mango’s were in the fruit & veg department.  To be honest not one of my favourite fruits but something that my husband enjoys. I was reminded of a lovely light cake that I made him which actually makes a nice summer cake.

4 eggs, at room temperature
1½ cups caster sugarIMG_0466
2 tsp vanilla extract
1 cup mango nectar or fresh orange juice
1 cup extra-light olive oil
2 cups self-raising flour
½ cup plain flour
1 cup almond meal (100g packet)
2 large mangoes (if not in season use canned mangoes )
1 cup flaked almonds
2 tbsp icing sugar

Preheat oven to 180°C. Grease and line a 30cm x 20cm x 4cm deep baking pan with baking paper. Using an electric beater, beat eggs, sugar and vanilla for 3 minutes or until thick and pale. Stir in mango nectar, or orange juice, and olive oil.
Sift flours over egg mixture. Add almond meal and gently stir until combined. Remove skin from mangoes. Cut flesh from stone and dice. Add mango to batter and stir until combined. Spoon mixture into prepared baking pan. Smooth top. Sprinkle flaked almonds onto cake, pressing gently into batter.
Bake for 50-60 minutes or until cooked through when tested in the centre with a skewer.

Stand for 10 minutes before transferring to a wire rack to cool. Dust with icing sugar, and serve with fresh whipped cream or yoghurt on the side. 

This would make a nice desert cake – eat it  warm from the oven – you won’t be disappointed.




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